Best Pastry Chicken A La King Recipes
COMFORTING CHICKEN A LA KING
I've been making this thick and creamy Chicken a la King recipe for over 30 years. It's a wonderful way to create a quick lunch or dinner with leftover chicken. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add chicken and pimientos; heat through. Serve with biscuits.
Nutrition Facts : Calories 551 calories, Fat 34g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 1185mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 2g fiber), Protein 29g protein.
CHICKEN ALA' KING ON PUFF PASTRY SHELL
Truly fit for a King or Queen when served over a puff pastry shell. I devised this recipe years ago when entertaining the girls from the office. Any leftover mildly seasoned chicken can be used for this recipe. I would suggest baking with the skin on for a fuller flavor or use rotisserie chicken. Cook time does not include time for baking puff pastry. Serve with a side fresh fruit, berries or melon slices. Enjoy!
Provided by Chicagoland Chef du
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to the temperature recommended for puff pastry shells.
- Bake puff pastry shells according to package directions. Bake and cool. This can be done ahead of time. Remove center of puff pastry, save for topping.
- Reduce oven temperature to 325-350° for baking chicken.
- Bake chicken breast using recipe Or use recipe Recipe #234465. Cool and remove skin. Cube chicken, set aside.
- Over a low to medium heat, saute the red bell pepper, sliced scallions and sliced mushrooms in butter for approximately 3-5 minutes. Do not over cook. Remove from heat and set aside.
- In the mean time, make a white sauce.
- Melt butter, add chicken bullion seasoning, add flour and whisk to combine. It will thicken at this point. Slowly add the milk, 1/2 C at a time, continuing to whisk until the sauce thickens. You may not use all the milk.
- Add frozen peas to the sauce. Add the peppers, onions, mushrooms and chicken. Warm through.
- Spoon sauce mixture over each puff pastry shell, top with the center of the shell you removed.
- Enjoy!
Nutrition Facts : Calories 623.6, Fat 40.3, SaturatedFat 16.2, Cholesterol 95, Sodium 468.9, Carbohydrate 38.5, Fiber 2.2, Sugar 2.3, Protein 27.3
CHICKEN à LA KING
Chicken à la King has an unclear origin, but some very clear requirements and this recipe meets them all, including: chicken (of course), creamy sauce, pimientos and cooked vegetables. What you might not expect from this recipe is that it's actually a lighter meal, boasting extra veggies and coming in under 400 calories per serving.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
- Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.
Nutrition Facts : Calories 395, Carbohydrate 35 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 1 g, Protein 20 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 660 mg
CHICKEN A LA KING
If you are on a diet, skip this dish! If you would like an authentic creamy chicken dish that is served on puff pastry and is out of this world, then please try this old family recipe. You will be happy you did!
Provided by Beth French
Categories Chicken
Time 55m
Number Of Ingredients 10
Steps:
- 1. Remove puff pastry from the freezer and let semi thaw (10 minutes).
- 2. Unfold pastry sheet, lay it flat and cut into 2 inch squares. Place squares onto a lightly greased baking/cookie sheet. Bake at 400 degrees for 10 minutes or until slightly browned on top. Set aside and keep warm.
- 3. Saute mushrooms in butter until softened. Add cooked chicken, pimento and 1/2 can of chicken stock/broth. Mix flour with remaining stock/broth and mix well until there are no lumps. Slowly add flour/stock mixture to the chicken/mushroom/pimento mixture. Cook over medium heat and stir frequently until thickened.
- 4. Once mixture is thickened, slowly add milk and stir until thoroughly blended and slightly thickened but do not boil!
- 5. Serve over puff pastry shells.
CHICKEN A LA KING IN PUFF PASTE
This recipe, is easy, and uses store-bought Vol au Vent shells, bake them according to package directions while the sauce is being made. It comes from Rachael Ray, who I really love, and own many of her early books. I cook from them often.
Provided by Tuck Burnette
Categories Lunch/Snacks
Time 1h10m
Yield 4 shells, 4 serving(s)
Number Of Ingredients 17
Steps:
- Bake patty shells on a sheet according to package directions.
- Soften the onion in the oil. Add the celery and carrots. Cook till very lightly gold.
- Add the bell pepper and the bay leaf and some salt and pepper.
- Stir in the butter and flour till melted and bubbled form. Add the white wine and chicken broth. Simmer.
- Season the chicken with salt and a few turns of pepper. Add to the broth after two to three minutes poach gently until half done.
- Stir in the asparagus and cream and peas.
- Cook two minutes more stir in the tarragon. Correct for seasoning, and serve in the hot vol-au-vent at once.
Nutrition Facts : Calories 785.5, Fat 51.6, SaturatedFat 22.9, Cholesterol 198.2, Sodium 1037.2, Carbohydrate 28, Fiber 6.8, Sugar 10, Protein 47.4
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